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Double Duty Dinners – Salsa Chili & Beef & Vegetable Soup

SALSA CHILI

2 pounds well-trimmed beef stew meat ( ½ – to ¾ -inch pieces)
2 (14 ½ -ounce) cans undrained diced tomatoes with garlic and onions
1 (15 ½ -ounce) can rinsed great northern beans
1 (15 ½ -ounce) can rinsed kidney beans
1 (15 ½ -ounce) can rinsed pinto beans
1 (16-ounce) jar thick-and-chunky salsa
2 teaspoons chili powder
¼ teaspoon salt
Chopped green onion for garnish
Shredded 50 percent light cheddar cheese for garnish

In a 4-quart or larger slow cooker, combine beef, tomatoes, all three beans, salsa, chili powder and salt; mix thoroughly. Cover and cook on low 8 to 9 hours or until beef is tender. Reserve 4 or 5 cups for later. Serve remaining chili and garnish with green onions and light cheddar cheese as desired. Makes 10 cups.

PER SERVING: Calories 282 (24% fat) Fat 7 g (2 g sat) Cholesterol 56 mg Sodium 750 mg Fiber 8 g Carbohydrates 25 g Protein 26 g
Refrigerate 4 or 5 cups Salsa Chili up to 4 days for later use. Freeze it up to 3 months.

FOR LATER: BEEF AND VEGETABLE SOUP is always good on a cold winter’s night. In a Dutch oven, combine 4 or 5 cups reserved Salsa Chili, 2 (14-ounce) cans low-sodium beef broth, 1 or 2 cups any frozen vegetables for soup and 1 cup frozen cheese tortellini. Bring to boil; reduce heat to medium. Cook 10 to 12 minutes or until vegetables and tortellini are tender; stir occasionally.

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